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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A twist on ratatouille, this beautifully constructed casserole swaps out tomatoes for sweet potatoes. Ingredients:
2 baby eggplant (about 8 ounces total), sliced into 1/8 rounds |
2 2 -diameter red-skinned sweet potatoes (about 1 pound), peeled, sliced into 1/8 rounds |
1 1/2 pounds zucchini and yellow squash (about 3 total), sliced into 1/8 rounds |
1/4 cup extra-virgin olive oil |
2 tablespoons (1/4 stick) unsalted butter plus more for dish |
2 anchovy fillets packed in oil, drained, chopped |
4 garlic cloves, finely chopped |
1 tablespoon fresh thyme leaves |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
pinch of freshly grated nutmeg |
1/2 cup finely grated parmesan |
Directions:
1. Preheat oven to 425°F. Combine vegetables in a large bowl. Combine oil, 2 tablespoons butter, and anchovies in a small skillet and cook over medium heat, stirring and mashing anchovies with a wooden spoon until they dissolve, about 2 minutes. Add garlic and stir until garlic is softened but not browned, about 1 minute. Stir in thyme, salt, pepper, and nutmeg. Pour mixture over vegetables; toss gently to coat.
2. Butter baking dish. Arrange vegetables upright in dish, alternating the vegetables and placing them in tight concentric circles. Bake until vegetables are almost tender and lightly golden, about 20 minutes. Remove from oven and sprinkle with cheese. Bake until cheese is melted and vegetables are fully cooked, 10 minutes more.
3. Per serving: 231 calories, 16 grams fat, 16 grams carbohydrate Nutritional analysis provided by Bon Appétit
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